Best 2 Leberknödelsuppe Bavarian Liver Dumpling Soup Recipes

Leberspätzle, or liver dumpling soup, is a hearty and flavorful dish that is enjoyed throughout Germany, Austria, and other parts of Central Europe. The dumplings are made from a mixture of liver, breadcrumbs, and eggs, and they are cooked in a rich broth. Leberknödelsuppe is often served as a main course, but it can also be served as a starter or as a side dish. It is a delicious and satisfying meal that is perfect for a cold winter day.

Check out the recipes below so you can choose the best recipe for yourself!

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

Leberknödelsuppe (Bavarian Liver Dumpling Soup) image

This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.

Provided by Scarlett516

Categories German

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 day-old bread rolls (i.e., Kaiser roll would work well)
1/8 liter lukewarm milk (about 6 ounces, or 3/4 cup)
2 eggs, beaten
1 onion, finely chopped
400 g trimmed and finely ground cow's liver (a little less than a pound)
1 tablespoon chopped parsley
1 pinch dried marjoram
1/2 teaspoon of zested lemon peel
1 teaspoon salt
1 pinch fresh ground black pepper
about 1 tablespoon dry breadcrumbs
3/4 liter beef broth (750 ml, or about 24 ounces)

Steps:

Tear the day-old rolls into small pieces, and soak in a bit of cold water.
Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
Beat the eggs, the pour over the milk.
Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
Form 12 walnut-sized dumplings.
Bring about 1.5 liters (50 ounces) of salted water to a boil.
Gently add the dumplings and simmer for 20 minutes or until cooked through.
While the dumplings are simmering, heat the beef broth and keep warm.
Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)

Chicken Liver Dumpling Soup I (Leberklosse) image

Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.

Provided by papergoddess

Categories Beef Organ Meats

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb chicken liver, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
1/4 cup soft butter
2 teaspoons chopped onions
2 tablespoons fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups beef stock
1 teaspoon parsley

Steps:

Chop parboiled chicken livers very fine.
Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
Beat egg whites until stiff; fold into meat mixture.
Shape into 1 1/2 inch meatballs.
Drop them into gently boiling stock.
Simmer 6-8 minutes.
Add additional parsley to stock for garnish.

Tips:

For a richer flavor, use a combination of pork and beef liver.
Soak the bread in milk or broth until it is completely saturated.
Season the liver dumplings generously with salt, pepper, and other herbs and spices.
Bring the broth to a simmer before adding the liver dumplings.
Cook the liver dumplings for about 10 minutes, or until they are cooked through.
Serve the Leberknödelsuppe immediately, garnished with fresh parsley or chives.

Conclusion:

Leberknödelsuppe is a hearty and flavorful soup that is perfect for a cold winter day. The liver dumplings are light and fluffy, and the broth is rich and flavorful. This soup is a great way to use up leftover liver, and it is also a delicious and satisfying meal. You can find more soup recipes at Menu of Recipes.